Best 2 Summer Italian Marinade Recipes

Indulge in a culinary journey to the heart of Italy with our delectable summer Italian marinade recipes. This collection of marinades will transform your grilling and roasting experiences, infusing your favorite meats, vegetables, and seafood with vibrant flavors of the Mediterranean. From the classic Italian herb marinade, with its aromatic blend of basil, oregano, and thyme, to the tangy and refreshing lemon-garlic marinade, these recipes offer a symphony of tastes that will tantalize your palate. Discover the rich and savory red wine marinade, perfect for tenderizing and enhancing the flavor of beef and lamb. For a unique and flavorful twist, try the zesty sun-dried tomato marinade, capturing the essence of sun-kissed tomatoes and herbs. And for a marinade with a kick, the spicy Calabrian chili marinade will add a vibrant heat to your dishes. Prepare to elevate your grilling and roasting game with these versatile and flavorful Italian marinades.

Here are our top 2 tried and tested recipes!

ITALIAN MARINATED VEGETABLES

Italian Marinated Vegetables image

Provided by Food Network

Categories side-dish

Time 17m

Yield 12 servings; 6 ounces each

Number Of Ingredients 20

Ingredients

1/4 cup freshly squeezed lemon juice
1 tablespoon kosher salt
1 pound broccoli rabe, trimmed
1 cup small cauliflower florets
8 ounces button mushrooms (cut in half if too large)
1 cup half-moon-sliced zucchini
1 cup half-moon-sliced yellow squash
1/2 cup roasted red pepper strips
1/2 cup marinated, quartered artichoke hearts
1/2 cup oil-cured black olives, pitted
1/4 cup red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, chopped
1/3 cup extra-virgin olive oil
1/2 cup canola oil
1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish
1 lemon, cut into wedges, for garnish

Steps:

Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.
Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.

ITALIAN MARINADE

Italian Marinade image

Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade used to prepare them for the fire. I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest. Once you've got the marinade made, simply cut the meat - chicken or beef, lamb or pork - into 1- or 2-inch cubes, and submerge it in the liquid for a couple of days (10 to 12 hours for chicken), covered, in the refrigerator. All that lemon and vinegar does some work on the meat, and the result, when grilled over charcoal for four or five minutes a side, is a fantastical taste of upstate New York, and a very simple and excellent dinner besides. (Here are instructions for cooking them.) Serve with torn mint and an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.

Provided by Sam Sifton

Categories sauces and gravies

Time 5m

Yield Enough for 2 to 3 pounds meat

Number Of Ingredients 13

Ingredients

1 cup extra-virgin olive oil
3/4 cup red wine vinegar
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice (about 2 lemons)
4 cloves garlic, peeled, smashed and roughly chopped
1 bay leaf
1 tablespoon thyme leaves
1 tablespoon oregano leaves
1 tablespoon basil leaves, rolled and chopped into chiffonade
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon red pepper flakes, or to taste

Steps:

Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 170 milligrams, Sugar 1 gram

Tips:

Use fresh herbs and spices whenever possible for the most flavorful marinade.
Don't be afraid to experiment with different combinations of herbs and spices. There are no hard and fast rules, so have fun and see what you like.
Marinating times can vary depending on the type of meat or fish you are using. Generally, the thicker the cut of meat, the longer it should be marinated.
If you are short on time, you can marinate your meat or fish for a shorter period of time. Just be sure to turn it in the marinade every few hours.
When you are ready to cook your marinated meat or fish, be sure to drain it well and pat it dry. This will help the marinade to caramelize and give your dish a nice, crispy crust.

Conclusion:

With so many different Italian marinade recipes to choose from, you are sure to find one that you love. Whether you are looking for a marinade for chicken, beef, pork, or fish, there is an Italian marinade recipe out there that will make your dish sing. So, next time you are firing up the grill or roasting a chicken in the oven, be sure to give one of these Italian marinade recipes a try. You won't be disappointed.